Okinawa soba (沖縄そば Okinawa soba?) es un tipo de sopa de fideos muy popular en Okinawa. En Okinawa se denomina simplemente como soba o suba, sin embargo se denomina así a diferentes clases de fideos elaborados con harina de trigo, conocidos genéricamente como soba en el resto de Japón. La versión más fina de estos fideos se denomina udon, mientras que la sopa con la que se elaboran es más similar a un ramen.

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Okinawa soba (沖縄そば) is a type of noodle soup produced in Okinawa Prefecture, Japan. Okinawa soba is a regional collective trademark of The Okinawa Noodle Manufacturing Co-op. In Okinawa, it is sometimes simply called soba, or suba in many Okinawan dialects, although this word typically refers to buckwheat noodles. The thick wheat noodles resemble udon, while the soup is more similar to that of ramen. The noodles tend to have a circular cross section in the Yaeyama Islands, and tend to be slightly flat in the rest of Okinawa Prefecture. It is served in a broth flavored with konbu (edible seaweed), katsuobushi flakes and pork. Standard toppings are kamaboko (fish cake), sliced scallion and a thick slice of stewed san-mai niku (三枚肉?, pork belly; lit. "three-layer meat") or soki (boneless pork ribs), and usually garnished with beni shōga (pickled ginger). For extra spice, diners can add a few drops of kōrēgūsu, which consists of chile peppers soaked in awamori rice liquor. Varieties include: \n* Sōki soba (ソーキそば) - topped with extra ribs, known as sōki in Okinawan. \n* Tebichi soba (てびちそば) - topped with stewed Pig's trotters.

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